Brown Butter Snickerdoodles

Name: Brown Butter Snickerdoodles
Prep time: 30 min
Cook time: 13 min
Total time: 1 h 28 min
Yield: 36 cookies
Ingredients: 1 cup unsalted butter; 1 ½ cups granulated sugar; 2 large eggs; 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons cream of tartar; ½ teaspoon fine sea salt; ½ cup granulated sugar; 2 teaspoons ground cinnamon

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
45 mins
Total Time
1 hr 28 mins
Servings
36 cookies
Course
Dessert

Brown Butter Snickerdoodles

Iris Warren

Report

Nutty brown butter combines with sweet cinnamon sugar in these chewy brown butter snickerdoodles for a slightly more grown-up version of the classic cookie.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 cup unsalted butter
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon fine sea salt

For the Cinnamon Sugar:

½ cup granulated sugar
2 teaspoons ground cinnamon

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Brown the butter: Melt the butter in a heavy-bottomed saucepan or skillet over medium heat, stirring frequently. Once melted, allow the butter to continue cooking over medium heat, stirring frequently. As it cooks, the butter will begin to foam and then subside. Brown specks will begin to form at the bottom of the pan and the butter will take on a nutty aroma. As soon as the butter reaches your desired color, immediately remove it from the heat and pour it into a bowl.
Place the bowl in the refrigerator for 30-45 minutes until solid but still soft enough to cream with the sugar.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the browned butter and sugar until well blended and mix in the eggs.
Whisk together the flour, baking soda, cream of tartar and salt.
Gradually add dry mixture to the creamed mixture and mix until thoroughly combined.
In a separate bowl, mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon.
Form into 1.5-tablespoon balls (I used my medium cookie scoop) and roll in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheets about 2 inches apart.
Bake for 12-14 minutes, or until lightly golden but still soft.